Zucchini, Asparagus and Bean Salad

My favourite part about summer is the produce. Summer is when the best tasting fruits become ripe and the vegetables become more affordable. This summer is especially great because we are reaping the rewards of our first vegetable garden.

Eeeek!

The plant with one massive zucchini and several smaller ones

Summer is also the time to get excited for BBQs. There are few things better than basking in the evening sun to the sound of sizzling meats with a cold beverage in your hand.

Peeling the zucchini

If, like me, you have recently learned that a BBQ without vegetables is a tad uncouth, I suggest you give this recipe a try. 

Please don't be put off by the name of this salad. It may sound boring but I assure you, it is the perfect side for any BBQ you are sure to have in this stonking hot weather. 

This is one of my favourites because it requires minimal preparation.  The yoghurt brings a creaminess to the salad without being too heavy while the honey helps to accentuate the sweetness of the vegetables. The vegetables are also in season so it's pretty light on the pocket too!

Have you broken out the BBQ yet? What are some of your go to sides?

Zucchini, Asparagus and Bean Salad
A Lucyeats Original

Ingredients:

2 medium sized zucchinis, ends cut off
1 bunch of asparagus (about 10-15 stalks)
1 large handful of green beans
Greek yoghurt
Runny honey

Method:

1. Using a vegetable peeler, shave the zucchini into thin ribbons and arrange on a plate
2. Cut the woody ends off the asparagus and the stringy bits off the ends of the beans
3. Bring a pot of water to the boil and add the asparagus and beans for 3 minutes
4. Remove the vegetables and plunge into ice cold water to stop the cooking process
5. Drain the vegetables and place on top of the zucchini
6. Place dollops of Greek yoghurt atop the salad and drizzle with runny honey